Body: 

The meat processing group chose several ways to build infrastructure for local meat processing and value added enterprises:

1. Job creation through public/private partnerships, training, retraining and building the labor force needed for meat processing facilities, particularly for smaller scale producers.

2. Document and educate regarding processing procedures that meet the needs of emerging cultural groups in Ohio.

3. Identify and network with processors who may be willing to change and adapt to these emerging needs.

OSU Meat Science Dept     Niche Meat Processor Assistance Network      ODA Meat Inspection

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Meike Wollni
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Megan Shoenfelt
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Beth Knorr
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